This weekend, the Auburn Spring Home Show returns to the fairgrounds. I will not hold cooking demos this time, as the Health Dept. is not allowing us to do samples yet, and what fun is cooking and not sampling? But come out and support our local events as we try to get back to semi-normal.
This week, we continue our discovery with another new product I am now hooked on. Thursday night’s Farmers Market includes the local Shell Ridge Farms, which sells microgreens. These vegetable greens (not to be confused with sprouts or shoots) are harvested just after the cotyledon leaves have developed (and possibly, with one set of true leaves). They are used as a nutrition supplement, visual enhancement, and flavor and texture enhancement.
Microgreens can add sweetness and spiciness to foods. Microgreens are smaller than “baby greens” because they are consumed very soon after sprouting rather than after the plant has matured to produce multiple leaves.
Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.
Here are a few types of microgreens you can find: arugula, radish blends, pepper cress, parsley, red mustard, mizuna, komatsuna, pak choi, shiso, amaranth, red-veined sorrel, broccoli, and anise.
Our first recipe is a little fishy, but my guest at dinner loved it. I used the red mizuna microgreens. Recipe No. 2 brings together my love of peaches and pizza, and I love the spice of the radish sprouts on this pizza. The last recipe is a simple pasta, but with the broccoli sprouts, it adds a burst of freshness. If you have a recipe and like using microgreens, please post it on my Facebook page: Grazing with Gary.
Read More: The Year-round Secret To Growing Microgreens
Microgreens and Halibut
- 4 halibut fillets (about 1 1/2 pounds)
- 2 tablespoons lemon juice
- 1/4 cup grapeseed oil (or avocado oil)
- 1 clove garlic (minced)
- 8 ounces microgreens
- 4 ounces microgreens (garnish)
- 10 Thai basil leaves (fresh)
- 1 tablespoon ginger (fresh grated)
- 1 clove garlic
- 3 tablespoons rice vinegar
- 1/3 cup grapeseed oil (or avocado oil)
- 1 tablespoon sesame oil
- 1 tablespoon cashew butter
- 1 teaspoon Chile garlic sauce
- 1/2 teaspoon sea salt
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and place the halibut fillets on it. Whisk together the lemon juice, oil, and minced garlic. Pour the mixture over the halibut, then sprinkle each fillet with salt and pepper. Roast in the oven for 15-20 minutes, until firm and flaky.
Meanwhile, add all the ingredients for the microgreen puree to a blender. Puree until smooth and silky.
To serve, place each halibut fillet on a bed of microgreens. Then, drizzle the sauce over the top.
Peach and Microgreen Pizza
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup ricotta cheese
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 3 to 4 peaches, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1 large ball of burrata cheese
- 1 cup spicy microgreens, or any microgreens you can find
In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes, I use baking sheets and do rectangles or free-form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Meanwhile, place the ricotta on a paper towel. Press the top of it with another paper towel to release some of the water.
Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
Brush the pizza dough edges with 2 tablespoons of olive oil. Sprinkle the garlic cloves on the dough. Spread the ricotta on the dough evenly, so just a bit covers the dough, leaving a 1-inch outer rim. Place the peach slices on the pizza. Sprinkle with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Cover with fresh cilantro, basil, and rosemary. Carefully pull apart the burrata ball and place it in the center, pulling pieces out toward the edges.
Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the spicy microgreens. Slice and serve immediately.
Lemon and Garlic Butter Pasta with Broccoli Microgreens
- Juice of one lemon
- Zest of one lemon
- 1 tablespoon of garlic
- 2 tablespoons of butter
- 2-3 handfuls of broccoli microgreens
- Salt, pepper, and olive oil
Cook spaghetti or prepare zucchini noodles.
Sauté on low heat the butter, garlic, lemon zest.
Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the lemon juice and microgreens; drizzle olive oil if needed and add salt and pepper to taste.
Use tongs to gently toss the pasta, sauce, and microgreens together.
Top with grated parmesan and serve.